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Spicy Tomato And Lentil Soup

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A comforting, creamy tomato and red lentil soup with a spicy kick, made with pantry staples and ready in just 30 minutes. Naturally dairy-free and packed with protein, it’s perfect for lunch or a light dinner.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients

  • 1 medium onion, finely chopped
  • 1 tablespoon olive oil
  • 1 fresh chile pepper, chopped (adjust to taste)
  • 1 cup red lentils, rinsed and drained
  • 1 can (14.5 ounces) peeled and diced tomatoes, with juice
  • 1 cup water (or vegetable broth)
  • ½ teaspoon ground cumin
  • 1 teaspoon dried basil
  • Salt, to taste
  • Black pepper, to taste
  • ¼ cup sour cream, for garnish (optional)
  • 2 sprigs fresh basil, for garnish (optional)

Instructions

  1. Heat olive oil in a large saucepan over medium heat.
  2. Add chopped onion and sauté for 5–7 minutes until soft and translucent.
  3. Stir in chopped chile pepper and cook for 1–2 minutes.
  4. Add lentils, diced tomatoes with juice, water (or broth), cumin, and dried basil. Stir well.
  5. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until lentils are tender.
  6. Blend the soup until smooth using an immersion blender or a regular blender (cool slightly first if using the latter).
  7. Season with salt and black pepper to taste.
  8. Serve hot, garnished with sour cream and basil if desired.

Notes

  • Use vegetable broth or tomato juice instead of water for added depth.
  • Add spinach or kale in the last 5 minutes of cooking for extra nutrition.
  • Smoked paprika or cayenne adds a smoky flavor.
  • Blend only half the soup for a chunkier texture.
  • For a vegan version, skip sour cream or use plant-based yogurt.

Nutrition

Find it online: https://savorymomskitchen.com/spicy-tomato-and-lentil-soup/